Thursday, February 17, 2005

2c. cooked, chopped chicken1 c. broccoli, chopped½. c. red bell pepper (optional)1 garlic clove, pressed or 1/8 tsp. garlic powder4 oz. cheddar cheese, shredded½ c. mayonnaise2 tsp. dill weed¼ tsp. Salt2 pkgs. (8 oz.) refrigerated crescent rolls1 egg white, lightly beaten2 Tbsp. sliced almondsPreheat oven to 375º. Mix chicken, broccoli, and peppers in bowl. Mix garlic, cheese, mayo, salt and dill weed in separate bowl. Combine the two together. Unroll rolls and do not separate into triangles. Put the two pieces end to end and seal together. Then, going down the long sides, use kitchen scissors to make cuts every 2 inches the down the entire length on both sides. The cuts should go about 2 inches into the dough. Add mixture to center of bread. Use the cut flaps to “braid” the dough over the top of the mixture. Tuck ends to seal. Or to make individual pieces like Sarah did you can use two triangles (unseparated and sealed together) and just add some chicken mixture to the center. Then pinch the corners together overtop of the chicken. Brush with eggs whites and sprinkle with almonds. Bake 25-28 minutes.